Directions:
- Marinate the cooked,cubed chicken breasts in the French dressing in the refrigerator for 3 to 4 hours, then drain and discard the French dressing.
- Combine the cubed chicken, celery, bell peppers, grated onion, chopped boiled eggs, salt and pepper in a large salad serving bowl.
- Stir gently, but mix well.
- In another bowl combine the mayonnaise, whipped cream, pecans, Tabasco sauce, Worcestershire sauce and drained capers, mixing well.
- Add the dressing to the salad and stir gently to mix well.
- Serve as soon as thoroughly chilled-usually about 20 min.
- If you want to make this ahead of time, don't add the dressing as the whipped cream will tend to go flat.
- Mix the dressing up and add just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 453.35 Kcal (1898 kJ) | ||
| Calories from fat | 411.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.68g | 70% | |
|---|---|---|---|
| Cholesterol | 65.93mg | 22% | |
| Sodium | 858.14mg | 36% | |
| Potassium | 192.63mg | 4% | |
| Total Carbs | 7.52g | 3% | |
| Sugars | 1.88g | 8% | |
| Dietary Fiber | 1.85g | 7% | |
| Protein | 5.93g | 12% | |
| Vitamin C | 13.8mg | 23% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 5.9mg | 33% | |
| Calcium | 33.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 372.07 Kcal (1558 kJ) | ||
| Calories from fat | 337.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.49g | 70% | |
|---|---|---|---|
| Cholesterol | 54.11mg | 22% | |
| Sodium | 704.28mg | 36% | |
| Potassium | 158.09mg | 4% | |
| Total Carbs | 6.17g | 3% | |
| Sugars | 1.55g | 8% | |
| Dietary Fiber | 1.52g | 7% | |
| Protein | 4.87g | 12% | |
| Vitamin C | 11.3mg | 23% | |
| Vitamin A | 0.2mg | 10% | |
| Iron | 4.8mg | 33% | |
| Calcium | 27.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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